Tophat665

Last night's entree.

For 2

For the Pork.
3/4 lb pork loin cut into 8 3/4" think medallions.
2 tbsp olive oil
3/4 cup Orange Juice.
Leaves from an 8" sprig of rosemary (about 2 tbsp packed)
1 large Shallot, Minced
1/4 cup Madiera
1-2 tbsp honey
1 tsp cornstarch
3 tbsp milk, divided
1 tsp salt
1/2 tsp black pepper.

For the Scallops
6 large sea scallops
4 slices pancetta
2 tbsp plain rice vinager
1/2 tsp salt
1/4 tsp black pepper
1 tbsp packed chopped scallion greens

Get the pancetta cooking in one frying pan over medium high heat. When done, set aside to drain and pour off most of the grease from the pan, leaving a tablespoon or so behind to cook the scallops in.

Rub the pork with salt and pepper.

Put olive oil in a pan not quite hot enough to make it smoke. Add shallot and rosemary and stir to coat. Increase heat slightly and add the pork medallions. Sear on each side, then add orange juice, madiera, and honey.

Stir, and reduce heat and cover.

In a small tupperware, combine scallops. rice vinager, salt, pepper, and scallions. Transfer pork to 325 degree oven uncovered for 15 minutes. Remove and cover again. Heat pancetta grease to just below smoking and cook the scallops, about a minute on each side.

Put 4 slices pork, 2 of panchetta and 3 scallops on each plate (stacked in that order). Put 1 tsp corstarch and an equal amount of milk in a small, screw toped jar and shake well to mix. Add the remaining milk to the pan the pork was cooked in and stir, scraping to get up anything stuck to the pan. Add the milk/cornstarch mixture to thicken. Spoon around the stack. Garnish with slices of bell pepper and a scallion flower.

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